[aaronatthedoublef]

BA, we are eating your share! Based on my family's consumption I would have thought it would be higher. I just reduced our pizza consumption by a few ounces and so far no complaints. But we eat A LOT of cheese.

[aaronatthedoublef]

Cool! And then I can claim any bread I bake is "multi-grain" which is obviously better for you! 🙂

[aaronatthedoublef]

Happy Birthday Mike!

Okay, next starter question - my rye bread has a starter with rye flour in it. Can I use this as a generic starter for other sourdoughs? I supposed I can test it and see how much it changes the flavor. But the rye in the starter would be a pretty small part of any non-rye recipe.

Thanks!

[aaronatthedoublef]

I'm about to make and keep my own starter.

How can I use it? For example, can I start to use it in some of my regular recipes like my pizza dough? What about my rye bread recipe that calls for making a poolish. Can I sub in a regular sourdough starter and skip the day it takes for the poolish to develop flavor?

Thanks

[aaronatthedoublef]

I was given a bread class as a gift. It was by a chef who knew less about bread making than he thought he did. But I can usually learn something from anyone.

He did have a good English muffin recipe that my kids love. My wife only likes Thomas's. 🙂 It has milk, butter, and butter milk.

It is not a slack dough although I may make it a bit looser after reading the comments above. I make four ounce balls and flatten those. I cook all of them on a sheet pan on a griddle and then finish them in the oven. But I may stop using the oven, again, based on the comments above.

I was under the impression that English muffins only had nooks and crannies if you fork split them. Store brands like Thomas's are pre-split so they will always have them. But some fancier, more expensive brands are not and people cut them with knives and are disappointed.

Because crumpets are only cooked on they always have the holes.

[aaronatthedoublef]

BA, it seems like there are two types of English Muffin recipes - batter and dough. Have you made both? Which do you prefer?

I've only made dough. Thanks

• This reply was modified 5 years, 4 months ago by aaronatthedoublef.

[aaronatthedoublef]

This was in School House Rock many years ago!

[aaronatthedoublef]

Chocomouse, I'm looking at the brownie recipe and if you added some melted chocolate to them instead of just using cocoa that might help make them fudgy.

After our discussion of ice cream cones and sandwiches I made my own. I made s'more ice cream sandwiches.

A couple of problems/lessons learned.

First, I used both caramel and semi sweet chocolate on the graham crackers. I'm not sure that I needed both but if I do it again I'll either drop the caramel or use bittersweet chocolate. My wife complained they were two sweet but no one else did. I could also could fancy and make salted caramel. Also between heating and cooling the caramel became a little grainy. I could probably add a little corn syrup or maybe some cream to it. It can be more liquid than it was as the chilling will make it hard.

Next, I just melted chocolate and spread it on the caramel coated graham crackers. I think next time I'll make a ganache and spread it. Like the caramel it will harden in the freezer but it will be more pliable.

I used marshmallow spread. I think I need to use marshmallows. And I need a real torch (I think I have one if I can find it) to brown them. My broiler might have worked but they were on parchment and the broiler ignites the parchment.

I need to make my own graham crackers (I used store bought to make this quick) and I need to make my own marshmallows. I need thin, square marshmallows and then I can cut them to fit the graham crackers.

It was cool to make this and there may be a more efficient way to do it but it was a multi-step process, layer various things on the graham crackers.

[aaronatthedoublef]

Just looked at BA's link and those look AWESOME. Or you could make them with graham crackers and make s'more ice cream sandwiches!

[aaronatthedoublef]

Anyone here looking to unload bake goods can always send things to my kids. I have two rail thing teenage boys who will happily help you as will their little sister.

This article was great. I didn't know ice cream cones had ever gone way but clearly people are doing knew things with them.

Making ice cream sandwiches out of ice cream cone material. I would break a lot, particularly if I was rushing. We've had chocolate chip cookie ice cream sandwiches here in New England at least since I was in college (just had my 35 reunion in May). We sold Chipwhiches at the school snack bar at night. Now, they too, have gone fancy with various cookie choices and making them on demand.

[aaronatthedoublef]

Just made pizza for the whole family last night for the first time all summer. It's the first time everyone has been home since mid-June. I probably make pizza about 45 weeks a year. What I do has been customized specifically to my family's tastes.

I have definite, discreet tasks and they do not (and actually should not) need to be done the day off.

I make a big batch of dough every couple of weeks - about 3.5 pounds. I let the dough rise for about 36 hours. I let it go longer if the rise is chilled and less if the rise is on the counter and less still if it rises on the counter in the summer. I took a cooking class in Italy years ago and the instructor said in Naples the dough rises for three days before it is used so I started trying that. I gone as long as five days and as short as a few hours and found what my family likes best. I mix the dough by hand as my KitchenAid cannot handle near that much dough and I've done it enough now that it takes me about 10 minutes so I'm not sure the mixer would be any faster.

My dough is a mixture of KAF white whole wheat which is about 14% protein according to the label mixed with a lower gluten flour. I've used KAF pastry flour and a variety of cake flours. I started with the Queen until she was banished from the realm and then went to Bob's which is also no longer available. Now I use Soft as Silk. I also use flax meal and chickpea flour when I have it, both of which are gluten free. I use flax because I don't use any oil in my dough and it adds a fullness to the flavor that was otherwise missing. I use chickpea to add some nutritional protein for my six year old who does not eat a lot of proteins in her diet. I use Bob's flax and chickpea flours. I use these because they are (or were) readily available at reasonable prices in local markets. I supposed I could use the oo Italian flour but it's more esoteric AND must be ordered from KAF. I use 50% cake flour, 40% WWW, and 10% other.

After I divide these up into 5.5 ounce rounds and wrap them individually and either put them in the refrigerator or freezer depending on when I will need them. Usually half go in the freezer and half in the refrigerator. I wrap each round in plastic and then put them in Ziplock bags. They last a few days in the fridge and a few months in the freezer. I use a rolling pin because it allows me to make a very thin, even crust that is between 11 and 12 inches. My dough is not very stretchy because of the low gluten flours. I could hand stretch it but it would not be as flat and would have a big crust edge that my family does not prefer. Tossing dough, while entertaining, is messy and sends flour all over the kitchen so I stopped that a while ago. The Giordano's in my neighborhood in Chicago used a sheeter but they were making hundreds of crusts a day. They used it for thin crust and stuffed.

My wife used to make sauce but she doesn't since she found a jarred sauce she likes. I was starting to make it because the sauce she likes is crazy expensive at the grocery stores but then Costco started carrying it for a little more reasonable price. But it's still on my list to start making my own sauce. Again, while this can be done day of, it can also be done way ahead. We used to have frozen sauce and dough waiting to be used.

The stuff I always do day off is grate the cheese - I could use shredded cheese but haven't found one my family likes yet - and prepare any of the toppings. Of these two tasks I could actually grate the cheese a couple of days a head of time if I thought about it.

My wife usually cuts up the vegetables but I did that last night since she was out with two of our kids.

I let the ovens heat for about 45 minutes before I start to bake so I turned them on when I started grating cheese and cutting vegetables.

I did the day-of prep, made six pizzas, and cleaned up and it took me under two hours.

Making pizza is like anything else, the more you do it the more practiced you will become and it will be faster and more routine. Also by breaking things down into discreet tasks and figuring out what can be done ahead to make day-of prep easier.

[aaronatthedoublef]

We have a kitchen that sounds similar to Mike's. We have a kitchen with an island that we use for prep and also for eating/entertaining. My wife also currently uses it for her office. Our daughter likes to eat there to sit next to her mom.

We have an informal dining area off the kitchen which connects to the family room. Then we also have a formal dining room off the kitchen. What I don't like about our kitchen is that I cannot seal off the noise of the kitchen from the rest of the house. So if the kids are playing or watching television in the family room and we're using a blender or mixer it's very loud in the family room and even on the second floor where we have bed rooms.

My wife is like BA's husband and likes everything put out of sight. I like what we use all the time at hand. Plus, we do not have a pantry or enough storage so we compromise some.

How much do people really cook and really bake. We have a huge Walmart that used to have a massive amount of ingredients. Lots of different flours and meals from KAF, Bob's, Pillsbury, etc. It's been mostly replaced with mixes and in fact the sign does not even mention flour any more - sugar, spices, and mixes.

We were at KAF last weekend and their shop was mostly mixes.

At the same time there are blogs and shows like Great British/American Baking Shows (if the American version ever comes back). And most of the Food TV baking competitions have some number of home bakers. So where are these folks buying their ingredients?

[aaronatthedoublef]

Need article. Wonder if they will use it to make Egyptian beer too.

And they should use some of the honey discovered and rehydrated at Pompeii!

[aaronatthedoublef]

Thanks. Callebaut is finally putting up some information this which is good! They have recipes but I still cannot blocks or chips to work with.

We're in Spain now and it is definitely "chocolate" here. I'll look in a grocery store for some raw product to bring home.

Just checked Mike's link and there appears to be a place in North Haven CT (about 45 minutes) so I'll check that out when I am home.

• This reply was modified 5 years, 6 months ago by aaronatthedoublef.
• This reply was modified 5 years, 6 months ago by aaronatthedoublef.

[aaronatthedoublef]

My doc just told me to stop taking Omega 3s because the latest science is they don't do anything for cardio vascular health.

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